Tennis Court Soup

Tennis court soup 

We call this soup ‘Tennis Court’ because its key ingredient – three-cornered leeks – are foraged and the first place we found them was next to the tennis courts in Whitstable. There are also two good places to find them near the Emanuel boat house by the Thames at Chiswick; one small patch near the point where the road turns sharply right next to the river park, and another on the bank of the Thames near Dukes Meadows golf and tennis club.

Three cornered leeks have a very short growing season in early spring. They grow in clumps, and can be identified by their green, triangular stalks with small white flowers at the top and strong smell, which is why thy are also known as stinking onions!  They should be picked using scissors to cut the bottom of the stalks to enable them to grow back next year.

Ingredients

Butter, about 30-40g

One large onion, finely chopped

One large pan full of three-cornered leeks, roughly chopped (approx. one carrier bag full) and thoroughly cleaned

One potato (optional) in small cubes

Stock (chicken or vegetable) or water

To serve:
Grated parmesan
Cream

Salt and pepper

Method

Sweat the onion and in butter in a large saute pan, until very soft. Add the three cornered leeks and potato if using, sweat for 5-10 minutes till soft and collapsed and then cover with hot stock/water. Add a few twists of pepper and 1/2 t salt.  Bring to the boil then reduce to a simmer. Cover, and simmer until the potato is soft, or until the leeks are soft. It will take less time if there is no potato.

Blend, using a stick blender, till smooth and serve topped with a swirl of cream, or a sprinkle of parmesan, and some fresh bread. Good and practically free!!